Nanditha B, Prabhasankar P
Flour Milling, Baking, and Confectionery Technology Department, Central Food Technological Research Institute, Mysore, India.
Crit Rev Food Sci Nutr. 2009 Jan;49(1):1-27. doi: 10.1080/10408390701764104.
Fats impart taste and texture to the product but it is susceptible to oxidation leading to the development of rancidity and off-flavor. Since ancient times it has been in practice to use antioxidants in foods. Discovery of synthetic antioxidants has revolutionized the use of antioxidants in food. The effect of these antioxidants in bakery products were reviewed and found to be effective in enhancing the shelf life. Animal experimental studies have shown that some of the synthetic antioxidants had toxigenic, mutagenic, and carcinogenic effects. Hence there is an increasing demand for the use of natural antioxidants in foods, especially in bakery products. Some of the natural antioxidants such as alpha-tocopherol, beta-carotene, and ascorbic acid were already used in bakery products. These natural antioxidants are found to be effective in enhancing the shelf life of bakery products but not to the extent of synthetic antioxidants. Baking processing steps may lower the antioxidative activity but techniques such as encapsulation of antioxidants can retain their activity. Antioxidative activity of the plant extracts such as garcinia, curcumin, vanillins, and mint were reviewed but studies on their role in bakery products were limited or very few. Hence there is a wide scope for study under this direction in depth.
脂肪赋予产品口感和质地，但它易被氧化，导致酸败和异味的产生。自古以来，人们就在食品中使用抗氧化剂。合成抗氧化剂的发现彻底改变了抗氧化剂在食品中的使用方式。对这些抗氧化剂在烘焙食品中的作用进行了综述，发现它们在延长保质期方面是有效的。动物实验研究表明，一些合成抗氧化剂具有产毒、致突变和致癌作用。因此，食品中，尤其是烘焙食品中对天然抗氧化剂的需求日益增加。一些天然抗氧化剂，如α-生育酚、β-胡萝卜素和抗坏血酸，已被用于烘焙食品中。这些天然抗氧化剂在延长烘焙食品保质期方面是有效的，但效果不如合成抗氧化剂。烘焙加工步骤可能会降低抗氧化活性，但抗氧化剂包封等技术可以保留其活性。对藤黄、姜黄素、香草醛和薄荷等植物提取物的抗氧化活性进行了综述，但关于它们在烘焙食品中作用的研究有限或很少。因此，在这个方向上有深入研究的广阔空间。
